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*2 pounds Yukon Gold potatoes peeled and diced

*3 ounces cream cheese,

*softened 1⁄2 cup (1 stick) butter

*2 tablespoons bottled horseradish

*2⁄3 cup heavy cream

*Salt and ground black pepper, to taste

*1⁄2 tablespoon dried dill

Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then lower the temperature to medium-high to maintain a low boil. Cook until tender, about 25 minutes.

During the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter, cream, and dill. Once the butter melts, mix well and set aside.

Drain the potatoes. Return them to the pot and mash them

Use an electric mixer, whisk, or masher to lightly beat the potatoes. Mix in the butter and cream mixture, then the cream cheese and horseradish. Season with salt and pepper.